Winter is winding down and I might actually go outside barefoot in the next few days. It’s been unusually cold in the South this year, but that just makes the spinach taste that much better. As with many of the winter greens, spinach is a nutritional powerhouse most famous for its iron content, but also high in vitamins A, K, and folate.
Spinach tastes great raw or cooked, but to add a little pizzazz to a quick breakfast when you have house guests or for a light meal, try individual spinach and mushroom frittatas. The best part is that you can use the leftovers from the night before.
In this recipe for individual spinach and mushroom frittatas, I’ve given instructions on how to cook them from scratch, but you could make the spinach and mushroom portion as a side dish – double up on the mushrooms and spinach and use 3 tablespoons of butter to serve 4 to 6 people. Refrigerate the leftover portion overnight in an airtight container.
Individual Spinach and Mushroom Frittatas
2 tablespoons butter
8 ounces mushrooms, sliced
16 ounces spinach
8 large eggs
salt, to taste
Heat the oven to 350 degrees Fahrenheit.
Melt butter in deep skillet on the stove. When foaming subsides, add sliced mushrooms and stir. Add salt at this time, if you want. Adjust the heat to low and let the mushrooms cook for 6-7 minutes, stirring occasionally to prevent sticking.
Wash and dry the spinach. Add the spinach to the mushrooms and place a lid on top. The spinach will likely be higher than the sides of the skillet. Just let the weight of the lid press them down. Leave the lid on for ten minutes.
Check on the spinach. It should be tender and bright green. If it’s not tender enough for you, stir it around with the lid off until it’s to your preferred tenderness. Drain the spinach and mushroom mixture. (Dogs really like this liquid. Let it cool first, though, before you give it to them.)
Line a muffin tin with baking cups. Fill each cup half full with the spinach and mushroom mixture. You’ll have some spinach and mushroom mix left over. Use it as a presentation base for the frittatas or save it in the fridge for a side dish at a later meal.
Lightly beat the eggs. Pour over the spinach and mushroom mixture so that the muffin cups are nearly full. Keep them just less than full to prevent sloshing when moving the muffin tin to the oven.
Cook the individual frittatas at 350 degrees Fahrenheit for 30 minutes or until the tops are set. Makes 12 frittatas. Serving sizes vary, but most people will eat 1-3.
To serve, peel the muffin cups away and set them on individual plates or leave them in the muffin cups and serve family-style.